Off to an excellent begin! Image resized robotically! Yeah !
That is Maurizio’s unique method with my variations that are fairly in depth however I’d by no means have tried these with out his base info.
I used my flaked grains , the final of my Kernza and the remainder is my flaked Barley. I subtracted 8% WW flour and made a 2:1 Yudane ( scald) subtracted the water from the general water. I additionally used my Trinity 35g every EVVO, Buckwheat honey, selfmade yogurt and subtracted that from total water.
I milled Marquise and Stardust WW flours from Barton Springs. The remainder was Arrowhead Mills Bread Flour.
Base method:
BF- 700g
WW- 300g
H2O- 750g- word the quantities I subtracted from this
Salt- 25g
Levain:
saved starter- 18g
BF- 35g
WW- 35g
H2O- 70g
Porridge- 250g flaked grain
500g water
Simmer briefly then let soak in a single day room temp
This was extraordinarily straightforward to combine as the upper hydration Yudane remains to be mushy and heat when added to every part else. The porridge can be mushy. Maintain again sufficient water to permit for VAST variation in hydration degree of the porridge! Combine every part and add the water as wanted. Depart for 60 min to autolyse. If extra water wanted add as you do lamination folds on a moist counter. Can change to very mild dusting of flour instead whereas doing folds.
Porridge breads are at all times a problem and it’s important to love a “ cheesy” dough.
The photographs present all of it. This bread is SO DELICIOUS! I’ve by no means made a Yudane and it will likely be a staple any further. Superb texture. No bitter in any respect . It was a 4 hr bulk and a really mild shaping with a 1 hr room temp rise and an in a single day retard. Baked in coated Graniteware roaster 450 ° lid on 20 min lid off 20 min.
